Mexican Chicken Quinoa Salad recipe
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Ingredients
- 1 cup water ½ cup quinoa 1 package taco seasoning mix, divided 2 chicken breasts, cut into small cubes 1 teaspoon butter 1 avocado, peeled and chopped ½ red onion, chopped 2 stalks celery, chopped 1 cup chopped spinach 1 carrot, chopped ½ red bell pepper, chopped ½ yellow bell pepper, chopped ⅓ cucumber, chopped 2 jalapeno peppers, seeded and chopped ½ cup salsa
Nutrition Info
- 299.7 caloriescarbohydrate: 32.5 gcholesterol: 35 mgfat: 11.3 gfiber: 7.3 gprotein: 17.6 gsaturatedFat: 2.3 gservingSize: -sodium: 911.9 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chicken Quinoa Salad
Directions
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Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
Mix chicken and remaining taco seasoning mix together in a bowl, let sit for chicken to season, about 10 minutes.
Heat butter in a skillet over medium heat, cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl, add chicken-quinoa mixture and salsa and mix well.